Keto Creme Brulee

Keto Creme Brulee

4 egg yolks
2 cups of heavy cream
1 tablespoon of Swerve granulated sweetener

1-2 teaspoons of Swerve granulated sweetener for the topping of each serving

Preheat your oven to 325 degrees. In a bowl; mix the egg yolks, heavy cream, and Swerve together with a whisk.

Divide into containers -- the original recipe said that the mixture made 4 servings... but that seemed a bit much for us. Additionally, I bought a creme brulee set with the torch from Bed Bath and Beyond for $20 -- if you do that though -- make sure you get the butane from them when you buy it because it didn't come with the set. Anyway -- our mixture became 7 servings -- we had the 4 vessels that came with the set -- and 3 from frozen creme brulee that I had gotten previously from H-E-B.

Place your containers in an oven-safe casserole dish with sides. Pour in about 1-2 cups boiling water until it's about 1/2 way up the sides of your creme brulee servings. Bake for 30 minutes or until it's set. Ours were a little jiggly when we pulled them from the oven.

I immediately took them out of the water bath, placed them on a sheet tray, and put them into the refrigerator. When we ate them last night - I wished that they had been able to have more time in the fridge because I love the cold custard underneath the warm sugar.

Before serving - sprinkle the top with 1-2 teaspoons of Swerve and use your torch to brown them OR if needed place your oven rack as close to the top as you can and use the broiler to brown the sugar. If you use your broiler -- watch it the entire time because it can burn really quickly.

I served mine with two sliced strawberries as seen in the picture -- but you could put some whipped cream on it as well.Pin It Now!

John's Keto Egg Muffins

John's Keto Egg Muffins

Makes 7 large muffins (we used an oversized silicon muffin pan)

9 ounces of breakfast sausage - or 9 slices (we used Jimmy Dean Country Mild)
7 slices of bacon
1 small/medium red bell pepper (chopped)
7 large eggs
1 cup heavy cream
1 tablespoon minced onion
2 cups of freshly grated sharp cheddar cheese
1 tsp dry mustard powder
Salt & Pepper to taste
*optional - 6 to 7 shakes of Louisiana Hot Sauce

Cook the bacon and set aside to cool. Brown the sausage and chop it into really small pieces, and add the bell pepper to the pan. Sautee for about 5 min to get the water out of the pepper. Once finished cool on a paper towel lined plate.  In a large mixing bowl; combine your eggs, cream, minced onion, cheese, hot sauce (if adding it), mustard powder, salt & pepper and whisk to combine. After the mixture is combined, add in the sausage mixture and mix together. Preheat your oven to 350 degrees. Chop your bacon into pieces. Place a few bacon pieces in the bottom of your muffin tin, fill the tins about 1/2 full and add a couple more bacon pieces to the top.

If you're going to use a regular sized muffin tin, a serving size would be two muffins... for our oversized version, it's one.

FYI - green bell pepper may lower the carb count, but only by 1/2 a gram or so.

The Nutritional information break down according to My Fitness Pal is:

Calories: 533
Fat: 47.5 g
Protein: 24.3 g
Total Carb: 4.5 g
Fiber: .4
Sodium: 725 g
Sugar: 1.2 g (from the cream most likely)




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Breakfast Quesadillas

Breakfast Quesadillas
2 servings

4 flour tortillas
3 eggs
a splash of half and half
salt & pepper
4 slices of bacon
4 slices of cheddar
butter

I chopped my bacon and cooked it in a pan the night before. The morning of making these, I scrambled the eggs with the half and half, salt, and pepper. Then I buttered the tops of the flour tortillas -- I made these in my panini press -- so adjust your cooking style as needed.

I placed one tortilla butter side down on the panini press - topped it with one slice of Sargento cheddar cheese, half of the eggs, half of the bacon, another slice of cheese, and then another tortilla with the butter side facing the top. I made two of them so I did it all over again.

I waited until they cooled for about 3 minutes and then took a pizza cutter or a large chef's knife to cut them into 4 equal pieces. I served it with some sliced strawberries -- any fruit would be fine -- and my kids thought they were getting a real breakfast treat! Pin It Now!

Breakfast Cupcakes

Breakfast Cupcakes
Adapted from: Love from Texas

1 pound sausage (cooked)
6-7 pieces of thick cut bacon (cooked, chopped)
12 eggs
2 cups shredded cheddar (sharp or cheddar jack)
1 teaspoon ground mustard
1 small onion - diced
1 jalapeno pepper - diced (optional)
salt and pepper
1 can Grands Flakey Layers biscuits - the 10 count per can


Spray muffin pans with cooking spray. Divide each unbaked biscuit in half, separating at the layers (they should just peel apart).  Press each layer in to a cup on the muffin pan. This will make 20 total. Add some of the bacon pieces on top of the biscuit.

Brown the sausage in a skillet and once brown, add the onion and pepper (if desired) and cook them until they are soft or to a texture you desire.

Whisk eggs together and season with ground mustard, salt, and pepper. Stir in cheese and cooked sausage crumble/onion/pepper mixture.

Pour one a large spoonful of the egg/sausage mixture in to each muffin cup.  This would probably be equivalent to a little less than 1/4 cup.  Bake at 350 for 16-18 minutes, or until egg is done and tops are golden.

We freeze the muffins, and I send 2-3 with John every morning for breakfast at the office. He pops them in the microwave for 1 minute and they're good to go. He also adds a little hot sauce in them for his enjoyment.

Revision:  Recently our muffin pan started to stick, so John experimented with doing this in a regular 16 X 9 cake pan and this was very successful.  It allows you to place a full can of the biscuits (10 - or 20 halves) in the pan all at one time.  With this revision we recommend that you sprinkle the bacon on top as it will get washed around and won't be evenly distributed if you put it on top of the biscuits and then pour on the egg mixture.Pin It Now!

Chicken Egg Salad

Chicken Egg Salad
Adapted from LivingAfterWLS 5 Day Pouch Test Recipe

Yield: 2 servings of 1 cup

1 cup chopped rotisserie chicken (You could use turkey or canned chicken)
4 eggs, hard boiled, chopped
1 green onion, sliced
1 stalk celery, chopped
3 tablespoons mayonnaise
2 tablespoons sour cream
1/4 cup homemade Italian salad dressing (or any vinaigrette of your choice)
2 tablespoons dill pickle relish
1 tablespoon pickle juice
1 tablespoon yellow mustard

Mix mayonnaise, sour cream, salad dressing, dill pickle relish, pickle juice, and yellow mustard in a small bowl. In a large bowl, mix chopped chicken, eggs, onion, and celery. Mix the dressing into the chicken mixture. Cover and refrigerate at least 1 hour before serving.

I had two servings, and packed them into my own small tupperware dishes for chilling.

This would be great as a sandwich/pita, or as a light lunch served over lettuce with a side of fruit or yogurt.

Looks yummy, doesn't it?

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Buttermilk Pie

This has never been my favorite, but others in my family swear that it is the best in the world... so since I don't think it can be adapted for those of us limiting our sugar intake - I certainly won't miss it.

Buttermilk Pie
Courtesy of an old family recipe
Yield: 2 pies

3 cups sugar
6 eggs
4 tablespoons flour
2 sticks butter, softened
4 tablespoons vanilla
1 cup buttermilk
2 prepared pie crusts - or you could make your own

Cream sugar and butter; add flour, eggs, and vanilla and combine. Add buttermilk, and pour into unbaked pie shells. Bake 1 1/2 hours at 300 degrees or until firm. Bake for 1/2 hour if you only make 1 pie.Pin It Now!

Crescent Roll Casserole

Crescent Roll Casserole
Courtesy of Cypress Family Fellowship Women's Recipe Party

1 pound breakfast sausage
1 package crescent rolls
1 cup grated cheese
4 eggs
3/4 cup of milk
1/2 teaspoon pepper
1/4 teaspoon salt

Cook sausage and drain. Line a 9 x 13 inch pan with crescent rolls, and press seams together. Sprinkle sausage over crescent rolls. Sprinkle cheese over sausage. Combine all other ingredients and pour over the top of the cheese and sausage. Bake at 425 degrees for 15 minutes. Let stand for 5 minutes before cutting.

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Farmer's Casserole

Our church had a recipe party this past week, and while I wasn't able to attend - my wonderful friend Jen picked up copies for me...

Farmer's Casserole
Courtesy of Angela
Yield 8 Servings

6 cups frozen shredded hash brown potatoes
1 cup grated Monterrey Jack cheese w/jalapenos (I will opt for no peppers in mine)
1 cup diced fully cooked ham (Hormel pizza top)
1/4 cup sliced green onion
4 large beaten eggs
1 (12 oz) can evaporated skim milk
1/8 teaspoon salt
1/8 teaspoon pepper

Grease a 13 x 9 x 2 inch baking dish. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onion.

In a medium bowl combine eggs, evaporated milk, salt, and pepper. Pour egg mixture over potato mixture in a dish. (Can freeze at this point)

To prepare to serve, thaw and preheat oven to 350 degrees. Bake, uncovered, for 40 to 45 minutes or until center appears set. Let stand 5 minutes before serving.Pin It Now!

Fried Rice

** Trick - make the rice either the morning before you cook this dish or the night before and put it in the refridgerator to get cold.

Fried Rice
Recipe courtesy Food Network Kitchens

Prep Time: 15 minutes
Cook Time: 12 minutes
Yield: 4 to 6 servings

Peas, carrots and corn are a good choice because they're all about the same size so they'll cook at the same temperature and time. Also, they're a good size ratio to the rice. Other vegetables can be used but do not put too many veggies in ratio to rice or the rice will get soggy. Also, do not crowd the pan or the veggies will steam instead of cooking crisp and make the final dish soggy. The egg is cooked right before the rice because it has a tendency to stick to the pan and remnants in the pan burn as the other ingredients are cooked. When cooked right before the rice, any remnants become incorporated into the rice. Although jasmine rice is preferable, any kind of long grain rice can be used. Avoid using medium and short-grained rice as they tend to be sticky. Also, the rice should not be warm fresh rice, otherwise it will also tend to be sticky.

1/3 cup plain vegetable oil, like soy, corn, or peanut
1/3 pound black forest ham, diced, or about 2 cups cooked, cubed or shredded meat (we left this out)
1 onion, diced
Salt and pepper
3 cloves garlic, finely chopped
2-inch piece fresh ginger, peeled and finely chopped
3 whole scallions, thinly sliced on the bias, white and green separated
1 1/3 cups (6 ounces) medley frozen corn, peas, carrots (we opted for no corn)
4 large eggs, lightly beaten
4 cups cold cooked long-grain rice, white or jasmine rice, grains separated

Heat a large heavy-bottomed nonstick skillet over high heat. When hot add 1 tablespoon of the oil. Add the ham and cook stirring occasionally until lightly browned. Add the onions to the pan, season with salt and pepper, and cook for 1 to 2 minutes until onion is fragrant Add the garlic, ginger, and scallion whites and stir-fry until fragrant, about 30 seconds. Add the frozen vegetables. Cook until just defrosted but still crisp. Transfer contents of the skillet to a large bowl.

Return the pan to the heat and add 2 more tablespoons of oil. Add the eggs and season with salt and pepper. Stir the eggs constantly and cook until almost set but still moist, then transfer egg to the bowl. Break the eggs up with a wooden spoon or spatula.

Return the pan to the heat and add the remaining oil. Add the rice to the pan and use a spoon to break up any clumps. Season with salt and pepper and stir-fry the rice to coat evenly with oil. Stop stirring, and then let the rice cook undisturbed until its gets slightly crispy, about 2 minutes. Stir the rice again, breaking up any new clumps. Add the scallion greens. Transfer to the bowl. Stir all the ingredients together with the rice, taste and adjust the seasoning with salt and pepper, if necessary. Serve. (We added some soy sauce to the rice while it was cooking, and added everything back to the pan so that it would remain hot while we finished the rest of dinner.)
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